Vegan Moussaka

To me, Vegan Moussaka is lasagne without all of that pasta. For this recipe, I have swapped out the ground beef for lentils and diced mushrooms, using all plant based products, I have come up with probably my favourite recipe so far. This dish is warm and comforting, with layered eggplant and potato complemented by a rich tomato, lentil and mushroom meat sauce and topped with a creamy Béchamel.

You are going to fall in love with this dish!

Vegan Moussaka

Moussaka is an eggplant- or potato-based dish, often including ground meat, which is common in Egypt, the Balkans and the Middle East, with many local and regional variations. The best-known version in Europe and the Americas is the Greek variant created in the 1920s by Nikolaos Tselementes.
To me, Moussaka is lasagne without all of that pasta. For this recipe, I have swapped out the ground beef for lentils and diced mushrooms, using all plant based products, I have come up with probably my favourite recipe so far.
This dish is warm and comforting, with layered eggplant and potato complemented by a rich tomato, lentil and mushroom meat sauce and topped with a creamy Béchamel.
You are going to fall in love with this dish!
Prep Time 40 mins
Cook Time 1 hr 45 mins
Course Comfort Food, Dinner, Lunch, Main Course, Pasta
Cuisine Greek
Servings 8

Ingredients
  

  • EGGPLANT
  • 2 large eggplant (approx. 1 kg)
  • 3 med potatoes peeled and sliced fine into scallops
  • 1 tbsp Celtic Sea Salt
  • 2 tsp olive oil
  • "MEAT" SAUCE
  • 2 tbsp vegan butter (Nuttelex)
  • 1 tbsp olive oil
  • 4 cloves garlic minced
  • 800 g canned chopped tomatoes
  • 3 tbsp tomato paste
  • 400 g mushrooms diced fine like mince
  • 1/2 onion finely chopped
  • 1 cup red lentils rinsed (pre-soaking is optional but lentils may lose their integrity)
  • 1/2 cup quinoa
  • 1 lemon juiced
  • 2 cups Massel beef stock (plant-based)
  • 1/2 cup passata
  • 1 tsp red wine vinegar
  • 1 tsp soy sauce
  • 1/2 tsp white pepper
  • 1/2 tsp black pepper
  • 2 bay leaves
  • 2 tsp dried oregano
  • 1/2 tsp cinnamon
  • 1 cup water
  • BECHAMEL
  • 4 tbsp vegan butter Nuttelex
  • 5 tbsp plain flour
  • 2 1/2 cups plant milk Oat or soy works best
  • 1/4 tsp nutmeg
  • 1/2 cup nutritional yeast
  • 1 1/2 tsp vegetable stock
  • 1/2 tsp black pepper
  • EXTRAS
  • chopped parsley to garnish

Instructions
 

  • 1. EGGPLANT & POTATO
  • Cut eggplant lengthways into 3/4cm thick slices. Rub a small amount of salt into both sides and place in a colander. Allow 30 min for the eggplant to sweat out some moisture. Pat dry with paper towels to remove excess moisture and salt.
    **Note:** The salt is necessary to extract moisture from the eggplant.
  • In a hot pan, fry eggplant in batches in a small amount of olive oil until the slices blacken on both sides. Lay on paper towels and set aside.
  • Peel and thinly slice potatoes then lightly steam them until half cooked.
  • Put aside in a bowl and cover with cold water.
  • 2. "MEAT" SAUCE
  • Rinse lentils and quinoa under cold water and drain.
  • Heat oil in a large pot over high heat, then cook garlic and onion for about 2 minutes.
  • Add the mushrooms and cook for a further two minutes then add the rest of the ingredients.
  • Bring to the boil, cover and then simmer gently for around 45 minutes, or until lentils are tender, stirring occasionally to avoid sticking to the pot.
  • 3. BECHAMEL
  • While the meat sauce is simmering, you can make the béchamel and set aside.
  • Melt butter in a pan over medium heat then stir in the flour until combined.
  • While constantly stirring, add the milk a little at a time then cook for a few minutes until the sauce thickens enough to thickly coat a wooden spoon.
  • Remove from heat and whisk in the rest of the ingredients. Cover and set aside.
  • 4. ASSEMBLY
  • Preheat oven to 180 C
  • In a large baking dish, spoon a layer of meat sauce on the bottom then ad a layer of cooked eggplant.
  • Spoon another layer of meat sauce then spread a layer of potato evenly until you have used all of it.
  • Add another layer of sauce and eggplant. Then use remaining sauce as a final layer.
  • Finally, spread the béchamel evenly over top and use the corner of a spatula to texturize the top slightly into small peaks.
  • Then place in the oven and cook for around 45 min until golden brown. Allow to stand for five minutes before serving.
  • Enjoy!

Notes

Note: Pre-soaking the lentils is optional but could result in a less firm consistency.
 
Keyword Aubergine, Bechamel, Egg plant, Greek food, Moussaka